The cold weather conditions at Dalwhinnie affect the liquid's flavour at the condensing stage of the whisky making process, reducing the contact the liquid has with copper, making a liquid that is sulphury in flavour at first but develops honey and heather notes after maturation.

Donald Colville, global ambassador for malts, said: "This indulgent, honeyed whisky really comes into its own when served frozen.

"The whisky's rich, honeyed flavours become more intense, and heather, slight hints of peat and spicy aromas are released as the whisky heats up in your hands."